Sour Cream Cookies(Club Member: Laine Shoemake)
Sour Cream Cookies are soft, buttery treats with a hint of nutmeg and vanilla, perfect for holidays or anytime sweet cravings. They are tender with a slight tang.
Ingredients
Instructions
- Cream butter and sugar together; add egg and sour cream.
- Add remaining ingredients and mix well.
- Chill the dough for at least 1 hour.
- Roll out the dough and cut with cookie cutters.
- Sprinkle sugar on top of cookies before baking.
- Bake at 350°F for 8 to 10 minutes.
- Place the cookies in a tight container to keep crisp.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of cinnamon alongside the nutmeg. If you're out of sour cream, Greek yogurt can be a great substitute to maintain moisture. Be sure to chill the dough adequately; this helps the cookies hold their shape better when baking. If you like a sweeter cookie, roll them in sugar before baking to enhance the sweetness.
Serving Suggestions
These sour cream cookies are delicious on their own, but they also pair wonderfully with a cup of coffee or tea. For a festive touch, consider serving them alongside Sweet Tater Casserole during holiday gatherings. You can also decorate the cookies with icing or sprinkles for special occasions, making them a delightful treat for parties.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature to maintain their crispness. For longer storage, you can freeze the cookies; just make sure they are completely cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. To enjoy, simply thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cookies(Club Member: Laine Shoemake) contains roughly 2048 calories, with 7g protein, 53g carbohydrates, and 203g fat. It is an excellent source of dietary fiber (47% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 715mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. It’s recommended to use a mix of both for a lighter cookie while still retaining some whole grain benefits.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and set in the middle when done. If the tops look slightly puffy, they will flatten as they cool. Avoid overbaking to keep them soft and chewy.
Can I add chocolate chips to the cookie dough?
Absolutely! Chocolate chips make a delightful addition to these cookies. You can mix in about a cup of semi-sweet or milk chocolate chips after combining the wet and dry ingredients for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).